Playin' in the Smoke - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-09-2007, 03:02 PM   #1
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Playin' in the Smoke

Well it's all the way up to 26 today with bright sunshine so I figured I'd fire this puppy up and do some ribs. Got three racks of loin backs, two got a little splash of worsty sauce with some Texas BBQ "Wild" rub and the other rack I used some Smokin' Guns Mild.



Wild Rub on two on the left.



WSM at 230¬ļ on the top grate and holding steady; sand in the pan. Apple and Hickory wood. Royal Oak lump.
__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 02-09-2007, 03:08 PM   #2
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Mmmmm RIBZ !
Looking good Bruce!
__________________

__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 02-09-2007, 03:22 PM   #3
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Guess I should have saved you some sausage huh Bruce?
Would have been a good trade
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-09-2007, 03:53 PM   #4
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Yeppers!
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 02-09-2007, 04:01 PM   #5
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looks like your off to a great start Bruce. Don't forget the finished pictures and a review of the rubs!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-09-2007, 04:23 PM   #6
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Dem Bones look good with just the rub on....can't wait to see the finished pics
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 02-09-2007, 04:27 PM   #7
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Hey Bruce,

The way the sun is shinin today, it looks like it is almost time to get ready
for the new BBQ season!!
And the way those ribs look, I would say your ready!!



Cheers
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 02-09-2007, 04:31 PM   #8
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Quote:
Originally Posted by Steve McMurtry
Hey Bruce,

The way the sun is shinin today, it looks like it is almost time to get ready
for the new BBQ season!!
And the way those ribs look, I would say your ready!!



Cheers
I have to practice or the Head Cook on the team gets pi$$ed.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 02-09-2007, 04:40 PM   #9
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Ya, I hear Ya,

Just buy him new set Bass Strings, and a years subsciption to Rolling Stone.
You'll be in his good books for the season
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 02-09-2007, 07:00 PM   #10
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Looking good Bruce. Got any finished pics yet ?
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-09-2007, 07:25 PM   #11
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
I'll be making sun tea tomorrow!
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 02-09-2007, 07:26 PM   #12
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Ask and you shall receive Cliff.

They were on for 4 1/2 hours and they passed the bend test when I picked them up with the tongs and when I pulled them they came apart fairly easily so I took them off. They could have used some more time though, they didn't come off the bone cleanly with the bite. Oh well they were still good and like always, we get to eat our mistakes.


__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 02-09-2007, 07:27 PM   #13
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Bruce maybe eating.
cleglue is offline   Reply With Quote
Old 02-09-2007, 07:59 PM   #14
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
them ribs looking great Bruce!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-09-2007, 08:31 PM   #15
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Bruce, I have to look at a job at 17 & Mound at noon Sat.
I'll be at your house at about 1ish
Those bones looked great!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-10-2007, 07:06 AM   #16
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Looks good to me, I like a little tug rather than falling off the bone.
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 02-10-2007, 09:54 AM   #17
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
I'd eat them..looks good to me. What do you think Bruce....if you had to do it over again how much longer would you have left them on?
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 02-10-2007, 09:57 AM   #18
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Maybe another half hour Dave. They also seemed a little on the fatty side, even though they didn't appear to be from outward appearance.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 02-10-2007, 10:43 AM   #19
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Practice makes perfect. I could live with that mistake.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×